Triple Chocolate Coconut Hamantaschen

Chocolate dough, chocolate filling and chocolate drizzle. Need I say more? These hamantaschen are very sweet and perfect for a cup of strong coffee and that’s just the way I like it. And to top it all off, they are grain free, gluten free and dairy free. When I posted a picture of these hamantaschen on Instagram, a fan posted that the gluten free hamantaschen she’s had before were crumbly and I am happy to tell her (hi Bianca!) that these hamantaschen are chewy and don’t fall apart while you eat them! Yes, the dough is a bit crumbly while you fold it but once they are baked, they are perfectly cakey, dense and melt-in-your-mouth delicious. Go ahead, see for yourself!

Before making the dough, I covered the pitted dates with the hot water and set them aside to steep and plump up for 30 minutes. In a bowl, I whisked together the almond flour, coconut flour, cocoa powder, espresso powder and salt.

I added the mixture to a food processor, topped it with the coconut oil, honey and vanilla extract and processed until a ball was formed. If your dough is not coming together into a ball, you can add a bit more melted coconut oil and continue mixing. I wrapped the dough in plastic wrap and refrigerated it for 30 minutes.

While the dough was chilling, I made the hamantaschen filling. I strained the dates, discarding the hot water, and placed them in the food processor. I melted the chocolate in the microwave for one minute then poured the chocolate over the dates, added the cinnamon and pureed the mixture until smooth and thick.

I scooped the filling in to a bowl to fill the hamantaschen.

I preheated the oven to 350 degrees F. and lined two baking sheets with parchment paper. I removed the dough from the fridge and set it on the counter. I removed one heaping tablespoon of the dough at a time, flatten it out with the palm of my hand to around 1/4 inch thick then cut out a circle with a cookie cutter. I prefer to use a three-inch round cookie cutter but you can use whatever size you want or even a cup to cut the dough.

I filled each round of dough with one teaspoon of the chocolate date filling then carefully folded up the edges to create a triangle shape and pinched the corners together.

This dough can get a bit crumbly while you work with it but pinching it will bring the dough back together.

I placed the hamantaschen on the prepared baking sheets then baked them for 10-12 minutes, until browning on the bottom. I moved the hamantaschen to a cooling rack. Check out how perfectly they stayed together!

While the hamantaschen cooled, I prepared the chocolate espresso ganache drizzle. In a microwave safe bowl, I combined the chocolate chips and coconut milk and melted in the microwave for 1 minute. I stirred the chocolate and coconut milk together then added the espresso powder. I moved the hamantaschen back to the parchment paper then poured the chocolate into a plastic sandwich bag, cut a small slice in the corner of the bag and drizzled the chocolate over the hamantaschen.

I waited until the chocolate hardened on the hamantaschen then ate them all up with a delicious cup of black coffee! I love how these hamantaschen taste like Girl Scout Samoa Cookies…and kind of like my Samoa Hamantaschen. I guess I really like the combination of chocolate and coconut. It’s seriously the perfect combo!

Before making the dough, cover the pitted dates with the hot water and set them aside to steep and plump up for 30 minutes.

In a bowl, whisked together the almond flour, coconut flour, cocoa powder, espresso powder and salt.

Add the mixture to a food processor, top it with the coconut oil, honey and vanilla extract and process until a ball is formed. If your dough is not coming together into a ball, you can add a bit more melted coconut oil and continue mixing.

Wrap the dough in plastic wrap and refrigerate it for 30 minutes.

Chocolate Date Filling

While the dough is chilling, make hamantaschen filling. Strain the dates, discarding the hot water, and place them in the food processor.

Melt the chocolate in the microwave for one minute then poured the chocolate over the dates, add the cinnamon and puree the mixture until smooth and thick.

Assemble the Hamantaschen

Preheat the oven to 350 degrees F. and line two baking sheets with parchment paper.

Remove the dough from the fridge and set it on the counter.

Remove one heaping tablespoon of the dough at a time, flatten it out with the palm of your hand to around ¼ inch thick then cut out a circle with a cookie cutter.

Fill each round of dough with one teaspoon of the chocolate date filling then carefully folded up the edges to create a triangle shape and pinch the corners together.

Place the hamantaschen on the prepared baking sheets then bake them for 10-12 minutes, until browning on the bottom. Move the hamantaschen to a cooling rack.

Chocolate Espresso Ganache Drizzle

In a microwave safe bowl, combine the chocolate chips and coconut milk and melt in the microwave for 1 minute. Stir the chocolate and coconut milk together then add the espresso powder.

Move the hamantaschen back to the parchment paper.

Pour the chocolate into a plastic sandwich bag, cut a small slice in the corner of the bag and drizzle the chocolate over the hamantaschen.

I'm Melinda, founder of Kitchen-Tested.com. I'm a food blogger, food photographer and recipe developer. My blog, Kitchen Tested, with it’s easy to follow step by step photos and directions, has made a name for itself in the kosher food industry and I'm proud to share my original recipes with you!

These sound soo good. I love the idea of a chocolate date filling! I like the idea of a mix of almond and coconut flour, I will have to try that next time.

Dany

I don’t have a food processor, do you think these would work with a hand mixer?

Nahariyah

Delicious! Thank you! I’ve adapted it: replace coffee with cocoa, replace chocolate chips with bakers chocolate. I also didn’t get around to the drizzle and didn’t miss it, though I’m sure it would add something. Don’t over process the dough or the oil separates out. Also if dough is too crumbly I’d add more honey not coconut oil–but maybe that was because I hit the over processed point. That batch came out chewier.

My wife has 2 forms of coconut milk in the pantry. One is a quart of shelf stabilized SO Delicious (thin), the other is a 5 oz can of Thai Kitchen (thick). They’re both called coconut milk Which one do you use?

melindakitchentested

The can is always the way to go when you are baking.

Marcey E Siegel

I will try these next year! We have been having some trouble with gluten free hamentashen doughs. I really DISLIKE the taste of coffee, even in small amounts, so I would leave out the espresso powder. Any ideas for a substitute? Thank you.

melindakitchentested

You can just leave it out. The espresso brings out the flavor of the chocolate but if you don’t like it, just leave it out :)